Bourbon Ice Cream

Chef Ben Kirk shares Dram Whiskey Bar’s recipe.

By Jan Walsh

Photography by Beau Gustafson

I am a “regular” at Dram Whiskey Bar. The eatery is one of my favorites and is one of three restaurants owned by Tom Sheffer’s Green Apple Group, each of which have their own unique identity and cuisine. Other Green Apple restaurants include Jackson’s Bar and Bistro in Homewood’s SoHo development and the more upscale Avo, located upstairs from Dram. Executive chef Ben Kirk is the chef at both Dram and Avo. And unique to these two restaurants is the opportunity to order off each other’s menu while dining in Dram or Avo.

From the best grits ever to incredible ice creams, every dish at Dram Whiskey Bar is consistently delicious. Kirk’s Tennessee culinary prowess is combined with Sheffer’s Kentucky heritage, resulting in the ultimate southern comfort food. Today, Kirk shares his recipe and techniques for making bourbon ice cream. Watch the cooking video at BirminghamRestaurants.com/Recipes.

Ingredients:

8 ounces egg yolks

9 ounces sugar

2 cups heavy cream

2 cups milk

1 ½ teaspoon vanilla extract

3 ounces bourbon

Procedure:

In a medium bowl, whisk together yolks, sugar, and bourbon. Set aside. In a medium pot over moderate heat, combine cream, milk, and vanilla. Bring to a boil.

In another medium-sized saucepot over low heat, temper the eggs and sugar with the hot cream. While continuously stirring, cook the custard until it comes to 170 degrees. Remove from heat and strain though a fine sieve into container.

Let custard cool. Transfer to fridge to chill for at least 12 hours. Freeze in an ice cream maker.